Butterscotch Walnut Pie
1 unbaked pie crust, recipe follows
Reynolds® Parchment Paper
3 large eggs, beaten
1 jar (12.5 oz) butterscotch ice cream topping
1/4 cup unsalted butter, melted
3/4 cup sugar
1/4 teaspoon salt
1 tablespoon bourbon
1 1/2 cups chopped walnuts
Preheat oven to 350 degrees F.
In medium bowl, combine beaten eggs, butterscotch topping, melted butter, sugar, salt and bourbon. Mix until well-blended.
Sprinkle walnuts evenly over bottom of pie crust. Pour butterscotch filling over walnuts.
Bake for 50-60 minutes or until knife inserted halfway between center and edge of pie comes out clean. Serve warm or cold, with whipped topping if desired.
For pie crust, stir 1 1/4 cups flour and 1/2 teaspoon salt in a mixing bowl. Cut in 1/3 cup shortening or lard until pieces are the size of small peas. Sprinkle with 3-4 tablespoons of cold water and form dough into a ball. Place dough in center of two large pieces of Reynolds® Parchment Paper. Roll dough with rolling pin from center to edge, forming a circle about 12 inches in diameter. Peel off one piece of parchment paper and center dough over a 9 inch pie plate. Carefully peel off the second piece of parchment paper. Fold under any extra dough and make a fluted edge.
Pairs Well With
I had a jar of butterscotch ice cream topping in the cupboard and I decided to get creative. The result was this really good nut pie, similar to pecan, but with just a little "je ne sais quoi". Sometimes, I use a mixture of pecans and walnuts.